Authentic Trinidad Black Cake Recipe

Ingredients

• 3 cups raisins
• 2 cups currants
• 1 cup prunes
• 0.67 cup candied mixed peel
• 1.25 cups cherry brandy
• 0.5 cup dark brown sugar
• 6 tablespoons dark rum
• 1 teaspoon mixed spice
• 2 cups butter, softened
• 1.75 cups dark brown sugar
• 10 eggs eggs
• 4 cups self-rising flour, sifted
• 1 teaspoon vanilla extract

Instructions

1. Finely chop raisins, currants, prunes, and mixed peel in a food processor, then transfer the mixture to a large jar.
2. Combine cherry brandy, 1/2 cup brown sugar, dark rum, and mixed spice in the jar. Seal and refrigerate, stirring occasionally, for 2 weeks to 3 months to allow the flavors to mature.
3. Preheat oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper for easy removal.
4. In a mixing bowl, cream together butter and 1 ¾ cups brown sugar until light and fluffy. Beat in eggs until fully incorporated, then blend in the raisin mixture until evenly distributed. Gently fold in flour and vanilla extract until the batter is smooth and clings to a spoon.
5. Divide the cake batter evenly between the prepared cake pans. Cover loosely with aluminum foil to prevent over-browning.
6. Bake in the preheated oven until the cakes are firm and spring back slightly when touched, approximately 2 ½ hours.
7. Let the cakes cool in the pans for 8 hours or overnight. Wrap tightly in aluminum foil to maintain moisture.

Nutrition

• Calories: 728 kcal
• Fat Content: 27 g
• Fiber Content: 4 g
• Sugar Content: 69 g
• Sodium Content: 618 mg
• Protein Content: 9 g
• Cholesterol Content: 177 mg
• Carbohydrate Content: 110 g
• Saturated Fat Content: 16 g
• Unsaturated Fat Content: 0 g